Elderflower cordial recipe from grandma

Name: Elderflower cordial recipe from grandma - Paula E.
Ingredients: Elderflower syrup grandmothers recipe 4 kg sugar 4 liters water 4 large lemons 1 packet of 20 grams of citric acid 50 elderflowers

Syrup - Elderflower cordial recipe from grandma by Paula E. - Recipia

Elderflower cordial, Grandma's recipe, prepared in large quantities and then stored for the cold months. Elderflowers are soaked in a syrup boiled with sugar, lemons, and citric acid, and after three days, a fragrant syrup is obtained, suitable for diluting with mineral or plain water. The quantities below yield approximately 5 liters of syrup. The recipe can also be made with acacia flowers in the same way. Quick info Total time: approximately 3 days plus the time needed for straining and bottling Preparation time: not specified exactly; includes ingredient preparation and straining Cooking time: a few boils for the syrup Maceration time: 3 days Yield: approximately 5 liters of syrup Servings: the number depends on how much the syrup is diluted Difficulty: easy Recipe type: elderflower syrup for drinks Ingredients 4 kg of sugar 4 liters of water 4 large lemons 1 packet of 20 g citric acid 50 elderflowers Preparation method 1. Carefully wash the elderflowers. After washing, let them drain a bit so that no excess water remains on them. 2. In a large pot, combine the water and sugar. Stir until the sugar begins to dissolve. 3. Slice the lemons and add them to the pot. Also add the citric acid. 4. Place the pot on the stove, and stir the mixture until the sugar is dissolved. Allow it to boil a few times, then turn off the heat. 5. Add the washed elderflowers to the syrup. Stir so that the flowers come into contact with the syrup. 6. Leave the pot in a cool place for three days. Occasionally stir to ensure the flowers and their aroma distribute in the syrup. 7. After three days, strain the syrup through a fine sieve. It is important that the liquid is as clear as possible and that no flower pieces or other residues remain. 8. Pour the strained syrup into bottles, then place the bottles in the pantry, as done in the original recipe. 9. For serving, dilute the syrup with mineral or plain water, depending on preference. Why I make the recipe often I love the recipe because it uses a large amount of elderflowers and allows for advance preparation of the syrup. After three days of maceration, I obtain about 5 liters, enough for several drinks. The syrup can be stored in the pantry and used gradually, diluted with mineral or plain water. It is also an easy recipe to follow. The syrup is boiled only a few times, and the most time-consuming part is the maceration. The rest involves washing the flowers, slicing the lemons, and straining the liquid. Tips Use a pot large enough for the amount of water, sugar, and flowers. The mixture needs space, especially after adding the flowers. Elderflowers should be washed before use, then added to the prepared and cooled syrup after the short boiling. They do not need to be boiled together with the syrup, as they are added after the heat is turned off. During the three days of maceration, stir occasionally. This way, the flowers remain in contact with the syrup and do not just float on the surface. For straining, use a fine sieve. If flower particles remain in the syrup, they can end up in the bottles and affect the appearance of the preparation. The yield is approximate. The original recipe yielded about 5 liters of syrup, but the volume may vary slightly depending on how much liquid remains trapped in the flowers and how much is lost during straining. Substitutions Mineral water can be replaced with plain water when serving. The choice depends on individual taste. Large lemons are not substituted in the original recipe, and citric acid is part of the composition. Do not modify these ingredients if you want to keep the recipe in its original form. Variations The same method can be used for acacia flower syrup. The flowers are washed and added to the syrup boiled with sugar, water, lemons, and citric acid, then left to macerate for three days. Depending on the flowers available, either elderflower syrup or acacia syrup can be prepared, keeping the amounts and steps of the recipe. Serving ideas The syrup is diluted with mineral water for a lightly carbonated drink or with plain water for a simple version. The proportion is not specified in the recipe, so it can be adjusted based on how concentrated you want the drink to be. It can be prepared in a glass or a pitcher, depending on the serving size. The important thing is to dilute the syrup before consumption, as it is very concentrated and contains a large amount of sugar. Frequently asked questions How long should elderflowers be left to macerate? The flowers should be left for three days in a cool place. During this time, the mixture should be stirred occasionally so that the flowers stay in the syrup. Are elderflowers boiled? No. The water, sugar, lemons, and citric acid are heated and allowed to boil a few times. After turning off the heat, the elderflowers are added, and then the maceration period begins. How much syrup results from this recipe? From the mentioned quantities, approximately 5 liters of syrup are obtained. The volume may differ slightly after straining, depending on how much liquid is lost along with the flowers. How is elderflower syrup served? It is served diluted with mineral or plain water. The amount of water is determined according to preference, as the recipe does not specify an exact proportion. Can the recipe also be made with acacia flowers? Yes. The original recipe mentions that the same method can be used for acacia flower syrup. Nutritional values The values below are estimates and refer to approximately 100 ml of undiluted syrup, assuming the recipe yields 5 liters. Calories: approximately 320 kcal Carbohydrates: approximately 80 g Sugars: approximately 80 g Proteins: 0 g Fats: 0 g The majority of the nutritional values come from the 4 kg of sugar. The lemons and elderflowers contribute a small amount to the total caloric content. After dilution with water, the values for a glass of drink decrease depending on how much syrup is used. Storage and reheating After straining, the syrup is poured into bottles and stored in the pantry, according to the recipe. The source does not specify an exact shelf life or any additional preservation method, so it is good to monitor the appearance and smell of the syrup before use. The recipe does not require reheating. It is used cold or at the desired temperature, diluted with mineral or plain water.

Elderflower cordial recipe from grandma

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